So this is one I threw together this week for some work lunches. It’s inspired by the knockout spicy tuna maki at Hana Restaurant in Rogers Park. They chop the tuna super fine, and mix it in with finely chopped peppers and spicy mayo, and the combination texture – the soft tuna plus the spicy crunch of jalapeño – is phenomenal. Normally I don’t chop up my maki fillings that finely, but the charming ladies at Hana have me second-guessing that.

Fair warning: obviously, this recipe is pretty spicy; but that’s why the avocado is there, to balance out the heat. Still, maybe go easy on the wasabi with this one.

Thanks for this. I got brave and made some with my 3-year. We did a spicy-free roll for him and a couple extra-spicy ones for me. I added a little red bell pepper for color and crunch. Pretty quick and easy recipe really.